• Put the eggs, cornflour and caster sugar in a pan and mix until smooth
• Add the milk and mix well until smooth
• Heat the pan on a medium heat, stirring continuously until the custard thickens.
• Remove the pan from the heat and add the vanilla extract and mix well.
• Empty the custard into a glass or ceramic dish, cover and allow to cool.

The casing

• Switch on the oven to 200ºC/180ºC (fan)/Gas 6
• Grease a 12 hole muffin tray with butter.
• Cut the pastry in half along the length so making 2 narrower pieces.
• Mix the cinnamon and icing sugar in a ramekin and then spread the mix evenly over one half of the pastry and then lay the other half on top.
• Roll the pastry tightly along the short end into a cylinder. Tidy up any loose edge.
• Slice this into 12 equal slices: Mark it in thirds and then mark each part into quarters, then slice off the circles of pastry
• Gently roll each piece out to 10cm circle and place into the muffin tray ensuring the pastry is touchng all the edges of the cavity. The pastry casing will stand up above beyond the height of the muffin tray.
• Fill each casing with the custard.
• Bake in the oven for 20 minutes.
• When ready, place on a cooling rack. Sprinkle with icing sugar cinnamon and the zest of an orange.